Dairy Processing Articles
Expanding infrastructure for innovation at the CDR
By John Lucey
Cheese Market News | June 2022
In recent years, groups within the dairy industry have raised concerns that plant-based drinks are using the term “milk” on their labels instead of “beverage.” These are valid concerns, since the federal definition of milk is the lacteal secretion from mammals, which cannot apply to oats, almonds or any other plant-based source. These beverages do state on the label they are made from plants, so it’s unlikely consumers think they are drinking cow’s milk.
ViewWe’re ready to design the future of dairy
By John Lucey
Hoard's Dairyman | April 2022
Thanks to the outstanding expertise of staff scientists and educators, the Center for Dairy Research (CDR) has earned a reputation for world-class innovation. Now we’re proud to invite the dairy community to
experience a new addition and renovated spaces at Babcock Hall on the University of Wisconsin-Madison campus.
It’s time to rethink whey permeate
By John Lucey
Dairy Foods | March 2022
Wisconsin produces about 30 billion pounds of whey each year. Once the protein is removed via filtration, we are left with whey permeate. The dairy industry produces a lot of whey permeate, and while the industry has found some uses for it, I believe we could think even bigger.
ViewA reality check on animal-free ‘milk’
By John Lucey
Dairy Foods | January 2022
Creating cheese with this type of milk adds distinct notes, but it also has downsides.
ViewThe advantages, disadvantages of pasture-fed cow’s milk for cheese
By John Lucey
Dairy Foods | October 2021
Milk is more than a collection of components; thus, it cannot easily be recreated in a lab.
ViewFend off bacteriophage in cheese plants
By John Lucey
Dairy Foods | January 2021
Cheese is a “living” food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
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